This quick and easy recipe for Dill Garlic Tuna Cakes is simple enough to make any night of the week. Serve them with a green salad. When it comes to dinnertime, some things are non-negotiable in our house. The kids have their responsibilities — mostly setting the table and cleaning up after themselves — and I make sure each meal is punctuated with veggies and the occasional fruit. After all, nutritious eating is always important. Also chief in my list of non-negotiables is that dinners on weekdays need to be quick and easy recipes. Seriously, folks, who wants to come home from a busy day at work (and school!) and spend hours in the kitchen? Not me. Frankly, by the time we get home, the kids and I are all pretty hungry so the faster dinner can make it to the table, the better. These Dill Garlic Tuna Cakes? They totally fit the bill as a quick and easy recipe. Ready in about 20 minutes, this is great for those busy nights when you need a speedy light dinner for the family. I love to serve these with a caesar salad, because my kids and I love caesars, but you can serve this with any salad your family enjoys. I bet it would be great with a tossed salad with gorgonzola cheese and a lemon vinaigrette too. Mmm … but I digress. Want to try making these? It couldn’t be easier. Simply mix together tuna — Bumble Bee‘s Premium Albacore Tuna in a pouch works really well since it doesn’t need to be drained and is so easy to use — and mix with dill, garlic, breadcrumbs and egg. Form four patties. Then heat oil in a pan and cook to perfection. (Don’t worry — Bumble Bee’s canned tuna will work too. Just be sure to drain well.) Then you just serve them … and dig right in. Who’s hungry? Psst! You can find more Bumble Bee recipes on their website.
- 5 oz pouch Bumble Bee Albacore Tuna
- 1 clove garlic, minced
- 1 tbsp finely chopped dill
- 1/3 cup breadcrumbs
- 1 large egg
- 2 tbsp olive oil
- In a mixing bowl, stir together the tuna, garlic, dill, breadcrumbs and egg until well-combined. Form into four patties.
- Heat the olive oil in a large skillet set over medium heat. Once the oil is hot, add the tuna cakes and cook for 4-5 minutes per side until golden brown.
- Serve immediately with salad.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.